Court Bouillon

Recipe by Scott Davies MCGB, Executive Chef, The Old Manse of Blair

Ingredients

1 small carrot

Small bulb fennel

1 small leek

2 banana shallots

3 bay leaves

Parley stalks

Sprigs thyme

1 tsp black peppercorn

10g salt

100ml gooseberry vinegar

200ml gooseberry wine

700ml water

Method

Thinly slice the vegetables, place all ingredients in pan that fit a steamer. Cover with the water and bring to simmer, cook for 20 minutes. Place the steamer over the liquid, over a low simmer. Place the cod in on butter paper, cover with a lid. Cook for 4-6 minutes, core temperature to 42 degrees C. remove from the heat, place fish on a J-cloth and plate.